Golden sauerkraut

Table of contents

Golden Sauerkraut

Golden Sauerkraut is a vibrant twist on the traditional fermented cabbage dish. Infused with turmeric and ginger, this sauerkraut not only boasts a beautiful golden hue but also offers a delightful blend of tangy and earthy flavors. It’s a perfect accompaniment to sandwiches, salads, or as a probiotic-rich side dish.

Serving Size and Yield

This recipe yields approximately 1 quart of sauerkraut, serving about 8 people as a side dish.

Preparation and Cooking Time

Preparation Time: 20 minutes

Fermentation Time: 1 to 4 weeks

Total Time: 1 to 4 weeks and 20 minutes

Ingredients

1 medium head of green cabbage (about 2 pounds)
1 tablespoon sea salt
1 tablespoon grated fresh ginger
1 tablespoon ground turmeric
1 teaspoon caraway seeds (optional)
1 teaspoon black peppercorns

Instructions

Prepare the cabbage by removing the outer leaves. Cut the cabbage into quarters and remove the core. Slice the cabbage into thin shreds.
Combine the shredded cabbage and sea salt in a large mixing bowl. Use your hands to massage the salt into the cabbage for about 5-10 minutes, until it starts to release its juices.
Add the grated ginger, ground turmeric, caraway seeds (if using), and black peppercorns to the cabbage. Mix well to evenly distribute the spices.
Pack the cabbage mixture tightly into a clean quart-sized jar or fermentation crock, pressing down firmly to ensure the cabbage is submerged in its own juices.
Cover the jar with a lid or a cloth secured with a rubber band. If using a lid, ensure it’s not airtight to allow gases to escape during fermentation.
Ferment the sauerkraut at room temperature, away from direct sunlight, for 1 to 4 weeks. Check it daily to ensure the cabbage remains submerged and to taste for desired tanginess.
Transfer the sauerkraut to the refrigerator once it reaches your preferred flavor. It will continue to develop flavor slowly in the fridge.

Additional Notes

For a spicier kick, add a pinch of red pepper flakes. If you prefer a milder flavor, reduce the amount of ginger. Ensure all equipment is clean to prevent unwanted bacteria during fermentation.